Brining before sous vide. Found these two beautiful fresh pig feet and felt like playing around with a precook before grilling them later this week. Might teriyaki glaze one and BBQ glaze the other. Anyone ever do similar? Curious to times and temps used.
by ChefGuapo1414
4 Comments
Do them at 86covernight then deep fry good lord
This is why I love this subreddit
Looks like something that could be found on Jeffrey Dahmer’s fridge
Those aren’t just feet, those look like they have big ole shanks still attached. You can look into schweinshaxe recipes.